Fettucine verde with pancetta & mushroom sauce

There is nothing complicated about this recipe. You can prepare this for your loved ones or your partner and feel like a real chef. The pairing of pancetta and oyster mushrooms with light fettucine verde will make your guests ask for more.

Preparation: 30 min Cook time: 15 min Servings: 2 – 3

Ingredients

250 g fettucine verde

2 tbsp oil

2 cloves garlic, crushed

1/2 onion, chopped

200 g oyster mushroom

2 tsp thyme

2 tsp parsley

1/3 cup white wine

0,3 l cooking cream

50 g pancetta, sliced

grated parmesan to taste

salt & pepper to taste

Fettucine verde (pasta recipe):

250 g baby spinach leaves

5 eggs, medium

480 g all-purpose flour

1 tsp extra virgin olive oil

How to

Bring large pot of water to a boil. Blanch the baby spinach leaves for 1 min and then dry and cool in cold water. Puree the baby spinach leaves in a food processor to get a fine paste.

Mix spinach and eggs. Combine flour with eggs and spinach using a fork or manually. Kneed the dough with both hands oiled up for 3-5 min. Let the dough rest.

Roll out the dough, cut it in strips and cook until al dente.

If using dry pasta, cook it in a slightly salted boiling water for about 5-7 min until al dente.

Heat the oil over medium heat. Stir in chopped onion, crushed garlic and sliced pancetta and let it simmer for a few minutes until it’s light brown in color. Add thyme, parsley and oyster mushrooms. Cook for a few minutes before adding wine. Reduce wine and then add cooking cream. Simmer until the sauce thickens.

Combine the cooked pasta with pancetta & mushroom sauce and cook for one more min stirring. Serve warm!